Monday, November 15, 2010

Pasta Puttanesca

I didn't know what this dish was called whether it's in English or Italian until I was flipping through my December issue of Fine Cooking and saw a dish I make regularly on weeknights. I started making this when I was living on my own because I pretty much always had the ingredients on hand and it was quick.

Heat 1 Tbs of olive oil with garlic in a large sauce pan over medium heat. Cook, stirring frequently for about 2 minutes and add the anchovy fillets and red pepper flakes. Cook until garlic is golden. Stir in tomato sauce. Increase the heat to medium high, bring to a boil, then reduce to simmer, stir occasionally and cook for about 10 minutes. Add the olives, capers, and oregano and continue to stir. Cook for another 2 minutes. Stir in remaining 1 Tbs of olive oil and serve.

2 comments:

This is one of my all-time favorite pasta dishes. Your recipe sounds delicious. You asked about the posts. All the recipes posted while I was gone were made several weeks before I left and were scheduled for daily release in blogger. I hope you are having a great day. Blessings...Mary

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Welcome to my blog! If I mostly talk about food, it's because I find I don’t particularly care much for anything else. So, to add to many hours of watching Food Network, studying recipes, cooking and eating, I thought I would update a blog from time to time. Who knows, along the way maybe I’ll have little snapshots of other things too.
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